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French Short Pastry

This recipe was given to me by a woman that makes savoury tarts in a small town in the south of France. I found her crust and process to be the most delicious, simple and logical of all the crusts I've ever made.

In a food processor, mix together flour and salt. Add butter, and process until mixture resembles coarse crumbs. Add water 1 tablespoon at a time. Pulse briefly until dough begins to form in clumps. Remove dough from processor onto a floured surface, and form into a ball. Allow dough to rest at room temperature for 30 to 45 minutes before rolling out.

On a lightly floured surface, roll out dough to fit pie pan. Place in pan, and crimp edge. Prick the bottom of dough several times with a fork. Place in freezer for 15 to 20 minutes. Meanwhile, preheat oven to 220 degrees C (425 degrees F).

Fill crust with beans, or use pie weights. Bake in preheated oven for 15 minutes. Remove pie weights, and bake another 5 minutes. If necessary, cover with foil to prevent overbrowning.

Reviews and ratingsGlobal ratings:

(15)

Reviews in English (14)

This was delicious! The only thing I added was a little more salt. I used this crust for a spinach quiche, prebaking the crust for 12 minutes before adding the filling. This is a great crust recipe for non-dessert pies, because it's rich without being sweet.
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17 Oct 2002
(Review from Allrecipes US | Canada)

L

by Loladear

14

My pot pie recipe called for baking at 350 degrees and this crust really needs to be baked
at 400 degrees or more to be browned. I used this as a TOP crust for a beef pot
pie so I couldn't pre-bake it like the instructions said. It was also the first time
I've made crust with my food processor so I am sure it will be better in future
iterations. I will likely try this recipe again but use it for a BOTTOM crust or for a
top crust only if the recipe calls for high heat 400-450.
Even with my turning the temp up and down and up to get it to brown and my
inexperience with making dough in a food processor, it turned out looking beautiful.
The texture however was limp, not flaky, but it tasted tender and buttery. I am sure any
shortcoming in the result was due to the baker, not the recipe. I do agree with the other
reviewer -- this recipe needs a smidgeon more salt.
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24 Jan 2003
(Review from Allrecipes US | Canada)